- Why is the tea pale?
- You probably didn't steep it long enough or left the berries whole. Crushed berries give more intense colour.
- Can I drink it cold?
- Absolutely! In summer, it's excellent with ice and mint leaves.
- Unpleasant, scratchy feeling in the throat?
- Tiny hairs from the rosehips may have passed through the sieve. Use a multi-layered muslin cloth or coffee filter for straining.
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Garlic Infused Sweet Potatoes
Nutella & mascarpone layer cake
Cinnamon sugar pretzels
Rum & raisin cannoli
Oreo Macarons
Elk meat doughnuts (venison)
Greek spinach rice
Spiced cauliflower and pea samosas
Zesty honey and ginger lemonade
Khao soi (Northern Thai curry noodle soup)
Japanese natto with karashi mustard & spring onion
Malai Sondesh
Bicol Express with Coconut Milk
Galaktoboureko with lemon syrup
Broken wheat payasam
Lomo Saltado with Roasted Vegetables
Russian smoked meat pelmeni
All-butter puff scones
Spicy cream of tomato soup
Deconstructed taco bowl
Vitamin-rich rosehip tea
Rosehip tea is not just a drink, but a liquid vitamin bomb for winter months. The tart character of the ruby-red berries contrasts perfectly with the silkiness of honey, creating a taste experience that refreshes and soothes at the same time. The secret lies in patience: slow steeping extracts all flavour compounds without heat destroying the nutrients.
Ingredients
50
g
Dried, crushed rosehips
1
l
Water
40
g
Honey
20
ml
Freshly squeezed lemon juice
5
leaves
Fresh mint
Shopping List (0)
Equipment Needed
- Kettle or saucepan
- Heatproof jug
- Fine mesh sieve or muslin cloth (crucial due to hairs)
- Spoon
Allergen Information
Honey
Instructions
1
✓
Boil the water in a saucepan or kettle.
Tip: Use filtered water if possible, as soft water brings out fruity flavours better.
2
✓
Wait until the water stops boiling and cools back to approx. 80°C (wait 2-3 minutes), then scatter in the rosehips.
Tip: Too hot, rolling boiling water shocks the fruit and can break down valuable nutrients (heat sensitivity).
3
✓
Leave the tea covered to steep for at least 15-20 minutes until the water turns a deep red colour.
Tip: Steam kept under the lid helps ensure essential oils don't escape the vessel.
4
✓
Strain the drink through a very fine sieve or muslin cloth into a jug.
Tip: There are tiny hairs around rosehip seeds that can irritate the throat, so careful straining is essential.
5
✓
When the tea has cooled to a drinkable temperature (approx. 40-50°C), stir in the honey and lemon juice.
Tip: Never put honey in hot tea, as it loses its beneficial properties (enzyme protection).
6
✓
Serve warm, or cool completely and serve with ice, garnished with fresh mint leaves.
Tip: The freshness of mint counterbalances the tartness of rosehip.
Recipe FAQ
Ingredients
- 50 g Dried, crushed rosehips
- 1 l Water
- 40 g Honey
- 20 ml Freshly squeezed lemon juice
- 5 leaves Fresh mint